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    You are in: Home / Recipes / Raspberry Rhubarb Pie Recipe
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    Raspberry Rhubarb Pie

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on February 16, 2009

      Loved it! Made with a lattice top, and it looked (and tasted) so lovely. My raspberries came sweetened. Check your edges at 20 minutes- they'll probably need to be covered with foil at this point. Let sit several hours until completely cool before cutting, and you'll be rewarded with perfect slices that hold their shape. 40 minutes was a good bake time for me.

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    • on July 23, 2008

      i loved this! i used fresh raspberries and rhubarb, omitted the cornstarch and almond extract (since i didnt have any) and upped the tapioca to 5 tablespoons. i also did a lattice topping like suggested. it turned out wonderful! cannot wait to make this again.

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    Nutritional Facts for Raspberry Rhubarb Pie

    Serving Size: 1 (154 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 284.7
     
    Calories from Fat 18
    47%
    Total Fat 2.0 g
    3%
    Saturated Fat 1.2 g
    6%
    Cholesterol 5.0 mg
    1%
    Sodium 40.2 mg
    1%
    Total Carbohydrate 68.0 g
    22%
    Dietary Fiber 2.3 g
    9%
    Sugars 54.3 g
    217%
    Protein 0.4 g
    0%

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